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最香甜的书籍：巧克力的制作及使用（第四版）
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Industrial Chocolate Manufacture and Use, Fourth Edition 作 者：Steve T. Beckett 著 外文书名：工业巧克力的制造与使用 出 版 社：Wiley 出版时间：2008-12-12 所属分类：电子书 > 外文图书 > Professional & Technical（专业与技术类） ＩＳＢＮ：9781444357554 字 数：261638 正文语种：英文 版 次：4 Publisher: Wiley-Blackwell; 4 edition (2009/1/6) 精装: 720 pages Language: 英语 ISBN: 1405139498 EAN: 9781405139496 Since the third edition of this standard work in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide. The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing of the end product. Retaining the important and well-received key features of the previous edition, the fourth edition also contains completely new chapters covering chocolate crumb, cold forming technologies, intellectual property, and nutrition. Furthermore, taking account of significant changes and trends within the chocolate industry, much new information is incorporated, particularly within such chapters as those covering the chemistry of flavour development, chocolate flow properties, chocolate packaging, and chocolate marketing. This fully revised and expanded new edition is an essential purchase for all those involved in the manufacture and use of chocolate. Content: Chapter 1 Traditional Chocolate Making (pages 1–9): S. T. Beckett Chapter 2 Cocoa Beans: From Tree to Factory (pages 10–47): M. S. Fowler Chapter 3 Sugar and Bulk Sweeteners (pages 48–75): Ch. Kruger Chapter 4 Ingredients from Milk (pages 76–100): S. J. Haylock and T. M. Dodds Chapter 5 Chocolate Crumb (pages 101–120): M. A. Wells Chapter 6 Production and Quality Standards of Cocoa Mass, Cocoa Butter and Cocoa Powder (pages 121–141): H. J. Kamphuis Chapter 7 Particle Size Reduction (pages 142–168): G. R. Ziegler and R. Hogg Chapter 8 Flavour Development in Cocoa and Chocolate (pages 169–191): Dr., Dr.?Ing. G. Ziegleder Chapter 9 Conching (pages 192–223): S. T. Beckett Chapter 10 Chocolate Flow Properties (pages 224–246): S. T. Beckett Chapter 11 Bulk Chocolate Handling (pages 247–260): J. H. Walker Chapter 12 Chocolate Temper (pages 261–275): G. Talbot Chapter 13 Tempering (pages 276–319): Prof. Dr.?Ing. E. J. Windhab Chapter 14 Moulding, Enrobing and Cooling Chocolate Products (pages 320–357): M. P. Gray Chapter 15 Cold Forming Technologies (pages 358–366): J. H. Walker and S. T. Beckett Chapter 16 Chocolate Panning (pages 367–384): M. Aebi Chapter 17 Non?Conventional Machines and Processes (pages 385–408): S. T. Beckett Chapter 18 Chocolate Rework (pages 409–414): E. Minson Chapter 19 Vegetable Fats (pages 415–433): G. Talbot Chapter 20 Recipes (pages 434–450): E. G. Wohlmuth Chapter 21 Project Management and Process Control (pages 451–492): U. Loser Chapter 22 Instrumentation (pages 493–529): U. Loser Chapter 23 Food Safety in Chocolate Manufacture and Processing (pages 530–550): F. Burndred Chapter 24 Packaging (pages 551–575): C. E. Jones Chapter 25 Legal Aspects of Chocolate Manufacture (pages 576–594): A. Martinez?Inchausti Chapter 26 Intellectual Property; Protecting Products and Processes (pages 595–622): P. J. Couzens Chapter 27 Nutrition and Health Aspects of Chocolate (pages 623–635): J. P. Lambert Chapter 28 Chocolate Marketing and Other Aspects of the Confectionery Industry Worldwide (pages 636–655): M. J. Webber Chapter 29 Future Trends (pages 656–661): Stephen T. Beckett |
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